Microbiological quality and sensory evaluation of shallot (Allium ascalonium) puree stored in modified atmosphere packaging
The optimum conditions of modified atmosphere storage were investigated to provide a basis for the development of modified atmosphere packaging for shallot puree. Microbiological and sensory qualities of shallot puree were evaluated at different atmospheric conditions (by mixing of 5, 10, 15 and 20%...
Main Authors: | Ahmad, Noor Azizah, Abdul Rahman, Russly, Osman, Azizah, Mustaffa, Razali, Karim, Ngadiman |
---|---|
Format: | Article |
Language: | English |
Published: |
Malaysian Agricultural Research and Development Institute (MARDI)
2010
|
Online Access: | http://psasir.upm.edu.my/id/eprint/24175/1/Microbiological%20quality%20and%20sensory%20evaluation%20of%20shallot%20%28Allium%20ascalonium%29%20puree%20stored%20in%20modified%20atmosphere%20packaging.pdf |
Similar Items
-
Development of Bulk Packaging and Storage of Shallot (Allium Ascalonium) Puree
by: Ahmad, Noor Azizah
Published: (2008) -
Effect of carbon dioxide on colour stability and microbiological quality of bulk packaged shallot (Allium ascalonium)
by: Ahmad, Noor Azizah, et al.
Published: (2012) -
Microbiological and biochemical quality of patin (pangasius pangasius) fillets under modified atmosphere packaging
by: Shariat, Maryam
Published: (2012) -
Evaluation of sensory and biochemical changes in freshwater catfish stored under vacuum and different modified atmospheres.
by: Shariat, Maryam, et al.
Published: (2013) -
A comparative study on the antioxidant activity in garlic (Allium sativum) and shallot (Allium cepa)
by: Che Othman, Siti Fairuz, et al.
Published: (2008)